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  Spinach pasta with red pepper sauce
 
Yield: 1 Servings
 
6 lg Red bell peppers      2 tb Olive oil
2 tb Butter      1 md Onion chopped
1 Garlic clove minced      1 1/2 c Chicken broth Salt Freshly ground pepper
2 tb Chopped fresh basil      1/2 c Heavy cream
1 lb Spinach pasta
 cooked Broil peppers until charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin seeds and membranes and chop. Heat oil and butter and saute onion and garlic until tender. Add peppers and broth and simmer uncovered for 15 minutes. Transfer to blender container and puree. Season with salt and pepper then add basil and cream. Heat gently but do not boil. Pour over pasta. NOTE: When the budget allows stir cooked shrimp or crabmeat into red pepper sauce.

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